Remove the pumpkin pulp and seeds by placing them in bowls separately. Place the seeds in water for 10 to 15 minutes, drain and reserve.
Dry ingredients:
✔1 1/2 cup of oatmeal
✔1 / 2 cup of almond or walnut flour
✔3 sachets of stevia
✔2 tablespoons of cinnamon powder
✔1 tablespoon of baking powder
✔1 pinch of sea salt
Wet ingredients:
✔1 cup of pumpkin pulp
✔1/2 cup of coconut or almond milk without sugar
✔1 beaten egg
✔1 tablespoon of organic low calorie agave honey
✔2 tablespoons of liquid coconut oil
– Heat the oven to 350 degrees F
– Mix the dry and wet ingredients separately and then add until a homogeneous mixture is obtained (add the coconut oil to the end and beat well)
– Empty the mixture in a mold for cupcakes (with paper cups)
– Add pumpkin seeds previously washed and dried on the top
– Put the mold in the oven for 20 to 25 minutes (dip a toothpick in the center of the muffin to see if it is well cooked)
– Let cool for a few minutes before enjoying
